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Peach Salsa Recipe- Home Canning Peach Salsa Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs

How to Make Homemade Peach Salsa

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Peach salsa canned at homeIf you like peach salsa like you've had in restaurants and bought in the stores, then you will LOVE your own home made peach salsa.  you can impress friends and family with this easy and tasty recipe! You can refrigerate it or can it to have in the winter! Here's how to do it, complete instructions in easy steps and completely illustrated.

Prepared this way, the jars have a shelf life of about 12 to 18 months, and aside from storing in a cool, dark place, require no special attention.

For more information about stone fruits, see Peach Picking Tips

Peach Salsa Ingredients

Yield: About 7 pint jars

  • 6 cups (21/4 pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)
  • 21/2 cups diced yellow onions (about 1 pound or 2 large as purchased)
  • 2 cups chopped green, red yellow and/or orange bell peppers (about 11/2 large peppers as purchased)
  • 10 cups (31/2 pounds) chopped, firm peaches (about 9 medium peaches or 41/2 pounds as purchased peaches)
  • 2 cups chopped Granny Smith apples or other tart apples (about 2 large apples as purchased) (optional, but they add flavor)
  • 4 tablespoons mixed pickling spice
  • 1 tablespoon canning salt
  • 2 teaspoons crushed red pepper flakes
  • 33/4 cups (11/4 pound) packed light brown sugar
  • 21/4 cups cider vinegar (5%)


  • At least 1 large pot
  • Large spoons and ladles,
  • Jar grabber (to pick up the hot jars)
  • Lid lifter (I like the lid rack that holds 12 lids or you can pull them out one at a time with the lid-lifter that has a magnet from the almost-boiling water where you sanitize them. ($4 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
  • Jar funnel ($4 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
  • Canning jars (often called Ball jars, Mason jars or Kerr jars) (Publix, Kroger, other grocery stores and some "big box" stores carry them - now about $12 per dozen quart jars (up 50% in 2 years!) including the lids and rings)
  • 1 water bath canner (a huge pot with a lifting rack to sanitize the jars of peaches after filling (about $30 to $35 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment.

fresh peachesRecipe and Directions

Step 1 - Selecting the peaches

Choose firm, not quite ripe, mature fruit of ideal quality. They should not be mushy, but they also should not be rock hard: just as very firm. 





Step 2 - Wash the jars and lids

This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.




Step 3 -Wash the peaches, apples and peppers

I'm sure you can figure out how to wash the fruit and vegetables in plain cold or lukewarm water.

Step 4 - Peeling the Peaches

Peaches and nectarines should be peeled, as their skins can be tough / chewy in jam.  Peaches have such thin skins, you really don't need to peel them.

For those you want to peel, here's a great trick that works with many fruits and vegetables with skins (like tomatoes): just dip the fruit in boiling water for 30 to 60 seconds. 

Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice.

The skins will easily slide off now IF the peaches are ripe! The more unripe they are, the longer you will need to heat them.

Step 5 - Cut up the peaches

Cut out any brown spots, pits and mushy areas. Cut the peaches in half, then dice into 1/2 cubes! peach salsa:  cutting the peaches Sprinkle  with lemon juice, citric acid or FruitFresh to prevent browning.

See here for related tools, equipment, supplies on Amazon

Step 6 - Peel, core and chop the apples, onions and pepperspeach salsa: spices

 Wash, peel and core the apples, then cut them into halves and chop the apples into 1/2-inch cubes. - Prepare the onions and peppers

Peel, wash and dice onions into 1/4-inch pieces. Wash, core, and seed bell peppers; chop into 1/4-inch pieces.

Step 7 - Preparing the spice bag

Place 4 tablespoons mixed pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag or use a baby's mesh ice holder. ). I use a baby's ice lollipop bag (available at mall kitchen stores, Target and other local "big box" stores) as it is reusable and easy to use (see the photo).

  • 4 tablespoons mixed pickling spice
  • 1 tablespoon canning salt
  • 2 teaspoons crushed red pepper flakes
  • 33/4 cups (11/4 pound) packed light brown sugar

Step 8 - Combine the veggies and fruit

Combine the chopped peaches, apples, tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.peach salsa: cooking

Step 9 - Add all ingredients and heat

Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally.

Step 10 - Remove from the heat

Take the pot off the stove, remove spice bag from pan and discard the spices.

Step 11 - Fill the jars

peach salsa: filling the jarsWith a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 11/4-inch headspace (it takes about 3/4 pound solids in each jar). Cover with cooking liquid, which then should leave 1/2-inch headspace.

Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten.

Remove air bubbles and adjust headspace if needed.





Step 12 - Process the jars in the water bath

Process the jars in the water bathPut the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 15 minutes - as specified in the table below, for your altitude..


USDA Recommended process time for Peache Salsa in a boiling-water canner.
Hot pack Process Time at Altitudes of
Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Pints 15 min 20 25




Step 13 - Remove and cool

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.

Peaches, pears and apples may also show a blue, red or pink color change after canning. This is the result of natural chemical changes that sometimes occur as fruits are heated. It is harmless and won't affect flavor!

Also, avoid storing canned food near heat sources such as a furnace, water heater, hot water or sunny areas. Jars need to be kept cool and dark for longer storage life and to protect against spoilage. Be sure to store in a dry place. If the lid or band rusts, that can cause the seal to break.

Your salsa will probably be darker in color than this.  It depends upon how much spice you use and how long you cook it.



Adapted from the NCHFP recipe, developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.



Other Equipment:

From left to right:

  1. Jar lifting tongs 
            helpful to pick up hot jars
  2. Lid lifter
            - to remove lids from the pot 
            of hot water 
  3. Lids
           - disposable - you may only 
           use them once
  4. Ring 
          - holds the lids on the jar until after
          the jars cool - then you remove them, save them and reuse them
  5. Canning Jar funnel
          - to fill the jars


Canning tool kit

You can get all of the tools in a kit here:

Canning kit with Stainless Steel Steam Rack,Canning Funnel, Jar Lifter, Jar Wrench, Lid Lifter, Canning Tongs, Bubble Remover Tool